Magic Lemon Squares
Bright, tangy, and irresistibly luscious, Magic Lemon Squares are the ultimate dessert for citrus lovers. This simple yet show-stopping treat features a buttery shortbread crust that’s perfectly crisp and golden, topped with a silky lemon filling made from fresh lemon juice and zest. The contrast between the delicate sweetness, zippy citrus flavor, and dusting of powdered sugar on top creates a balance that’s both refreshing and indulgent. Ready in under an hour and yielding 9 perfect squares, this recipe is ideal for any occasion, from elegant dinner parties to casual weekday desserts. With just a handful of pantry staples and a few straightforward steps, these delightful lemon bars are guaranteed to impress and satisfy. Perfect for those searching for easy lemon dessert ideas or classic citrus-flavored treats!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 180 grams all-purpose flour
- 50 grams granulated sugar
- 1 teaspoon salt
- 200 grams granulated sugar (for filling)
- 3 pieces large eggs
- 120 milliliters lemon juice
- 1 tablespoon lemon zest
- 20 grams all-purpose flour (for filling)
- 20 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and lightly grease an 8x8-inch (20x20 cm) baking pan. Line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the butter, flour (180 grams), granulated sugar (50 grams), and salt. Mix together until the texture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking pan. Ensure it's compacted well to form a solid base.
Bake the crust in the preheated oven for 15 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the lemon filling. In a separate mixing bowl, whisk together the granulated sugar (200 grams), eggs, lemon juice, lemon zest, and flour (20 grams) until smooth and fully combined.
Pour the lemon filling over the baked crust, spreading it evenly.
Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and does not jiggle in the middle when gently shaken.
Remove the pan from the oven and allow the lemon squares to cool completely in the pan at room temperature.
Once cooled, use the parchment paper overhang to lift the squares out of the pan. Dust the top with powdered sugar for a finishing touch.
Cut into 9 equal squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 435.9 g | 159% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 273.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
